Cabbage, japanese style, fresh, pickled
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0.7 MG | 1% | |
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 42 UG | 11% | |
| Choline, total | 23.5 MG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 9 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 125.9 UG | 105% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 48 MG | 4% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 43 MG | 3% | |
| Potassium, K | 853 MG | 18% | |
| Sodium, Na | 277 MG | 12% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 3% | |
| Manganese, Mn | 0.2 MG | 10% | |
| Selenium, Se | 1 UG | 2% |
Nutrition Highlights
- Very low in calories (30 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
- Good source of dietary fiber (3.1g per 100g).
- Rich source of Vitamin K (phylloquinone) (105% of Daily Value per 100g).
About Cabbage, japanese style, fresh, pickled
This fermented vegetable preparation is a staple in Japanese cuisine, offering a tangy, crisp addition to meals that's both flavorful and nutritious. The pickling process not only enhances the taste but also increases the bioavailability of certain nutrients while introducing beneficial probiotics that support gut health. With its low calorie count and high fiber content, it makes an excellent choice for those looking to add volume and nutrition to their meals without excess calories.
The combination of fiber and probiotics makes this food particularly valuable for digestive wellness. The fiber aids in regular bowel movements and helps maintain feelings of fullness, while the probiotics from the fermentation process contribute to a healthy gut microbiome. Additionally, the minimal fat content and moderate protein make it a light yet satisfying accompaniment to various dishes. The pickling process typically involves salt, so those monitoring sodium intake should be mindful of portion sizes.
In Japanese cuisine, this versatile ingredient appears in many forms - from small side dishes that accompany rice and main courses to fillings in sushi rolls and garnishes for noodle dishes. It can be enjoyed straight from the container as a quick snack, chopped into salads for added crunch and tang, or used as a condiment to enhance the flavor of grilled meats and fish. The fermentation also gives it a longer shelf life compared to fresh vegetables, making it a convenient option to keep on hand for adding instant flavor and nutrition to meals.
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